Ingredients

The following ingredients have 4 Servings
  • 4 medium sweet potatoes
  • 2 tablespoons butter spread (divided)
  • 1 teaspoon fresh thyme
  • 1/3 cup nonfat Greek yogurt
  • ½ avocado (diced (optional))
  • 1 scallion (white and green parts chopped)
  • Salt and pepper

Instruction

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Wash and scrub the sweet potatoes, then pat them dry with a paper towel. Make a series of 1/8-inch slices along each potato, stopping ½ inch from the bottom. It helps to position the sweet potatoes on chopsticks to avoid slicing all the way down.
  • Spread 1 tablespoon of the butter spread on the potatoes. Bake in the preheated oven until the center of the potatoes start to soften, about 30 minutes.
  • Remove the potatoes from the oven, rub the remaining butter all over, making sure to get in between the slices, sprinkle thyme on top, and run a fork gently across the tops of the potatoes, to fan the slices and separate them from one another. Return to the oven and continue baking until the potatoes are tender on the inside and crispy on the outside, about 20-30 minutes
  • Meanwhile, stir the yogurt, avocado and scallions with a pinch salt and a pinch pepper. Serve the dip with the sweet potatoes.